Turkish · main
Adana Kebab
Adana Kebab reads umami 5.8, richness 4.7 and salinity 3.5 on Palate's 0–10 flavor X-ray — a Turkish main, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.3 / 10
- Sweet & Fruity — 2.3 / 10
- Sour & Bright — 2.1 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 4.8 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Umami 5.8 · Richness 4.7 · Salinity 3.5 · Herbaceous 3.3 · Warm Spice 2.6 · Allium 2.5 · Earthy 2.5 · Fruity 1.8 · Sourness 1.8 · Sweetness 1.7 · Funk & Ferment 1.6 · Bitterness 1.4 · Heat 1.3 · Floral 1.1 · Citrus 0.9
What's in it (9)
- 1 1/2 lbs fatty ground lamb
- 1 small red onion, grated
- 1 tbsp isot pepper
- 1 tsp sumac
- 1 tsp salt
- 4 flat metal skewers
- 4 flatbread
- 1/4 cup fresh parsley
- 2 tomatoes, grilled
Time & effort: about 1 hr (50 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 164.6 kcal, 11.2 g protein, 8.9 g fat, 9.5 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Knead lamb with finely grated onion, isot pepper, and salt until the mixture becomes sticky and holds together.
- Press along flat metal skewers and grill over charcoal for 8-10 minutes, turning frequently.
- Serve on flatbread with grilled peppers, tomatoes, and fresh parsley.
Dishes with a similar flavor shape
- Jeff'S Bordelaise Sauce — French
- Baked Gnocchi with Sausage and Tomato Cream — Italian-American
- Tallarín Saltado de Pollo — Peruvian
- Shchi (Щи) — Russian
- Baked Ziti with Sausage and Ricotta — Italian-American
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.